Thursday, February 28, 2013

Double Chocolate Surprise Brownie

Click Here for my brownie recipe.

Click Here for my Raspberry Cream Cheese Coffee Cake Recipe.

Friday, February 8, 2013

"Recipe For Chocolate Scotcheroos"

Photo Credit:

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Kellogg's® Rice Krispies®
1 cup semi-sweet chocolate chips
1 cup butterscotch morsels

  • Place corn syrup and sugar into a saucepan; cooking over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
  • Remove from heat.
  • Stir in peanut butter. Mix well.
  • Add the Kellogg's® Rice Krispies® and stir until well coated.
  • Press the mixture into a greased 13 x 9 x 2 pan.
  • In a saucepan, melt the chocolate and butterscotch morsels together over low-heat, stirring constantly.
  • Spread evenly over the cereal mixture.
  • Let stand until firm.
* I cut this recipe off a box of cereal.

Thursday, February 7, 2013

Maxwell House® Caramel Nut Tart

I got this recipe out of a magazine

1/2 cup heavy whipping cream
2 tablespoons Maxwell House® Instant Coffee granules, any variety
1 14 oz package of caramels, unwrapped
4 cups toasted pecans or almonds
1/4 teaspoon ground cinnamon
1 prepared graham cracker crumb crust
1-2 squares of melted Baker's® Semi-sweet baking chocolate

  • In a large microwavable bowl add cream & instant coffee and stir until well blended.
  • Add caramels.
  • Microwave on high for 2-3 minutes, stirring every minute.
  • Stir until caramels are completely melted.
  • Stir in pecans and cinnamon.
  • Spoon the mixture into the crust.
  • Spread top evenly with knife.
  • Refrigerate for about 1 hour or until firm.
  • Drizzle tart and plate with melted chocolate.
  • Enjoy!
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Wednesday, February 6, 2013

Vegetable Beef Soup

Photo Credit:

3 pound chuck roast
2 large onions, sliced thickly
3 teaspoons of beef bouillon added to 1 cup of water or large can or beef broth
8 oz carrots, peeled and sliced
1/4 cabbage, chopped
2 turnips, chopped
1 large can of tomatoes
1 large can of tomato juice
16 oz mixed vegetables

  • Preheat oven to 375°
  • Put the roast, carrots, onions and broth in a baking dish.
  • Bake for 90 minutes or until tender
  • To a stockpot add all the ingredients except for the mixed vegetables.
  • Bring to a boil; reduce heat and simmer for 90 minutes on low heat.
  • 30 minutes before serving add the mixed vegetables.

* I would like to thank Monica for sharing this recipe. It is her signature dish that she brings to our church "Gourmet Buffets" (AKA - potlucks)

Pumpkin Butterscotch Cookie Recipe

Photo Credit:
1/2 cup butter, softened
1 cup sugar
1 cup pumpkin
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups butterscotch chips

  • Preheat oven to 350°
  • In a small bowl combine dry ingredients, mix well and set aside.
  • In a mixing bowl cream the butter and sugar.
  • Add pumpkin and vanilla.
  • Slowly add the dry ingredients.
  • Stir in butterscotch chips.
  • Place heaping teaspoons of batter on a greased cookie sheet.
  • Bake for 8-10 minutes or until lightly browned.
  • Allow to sit on the sheet for about 5 minutes before transferring to a cooling rack.

Tuesday, February 5, 2013

"Recipe For Tapioca Cream"

3 tablespoon quick-cooking tapioca
1/8 teaspoon salt
5 tablespoons of sugar
2 cups milk
2 eggs, separated
1 teaspoon vanilla

  • In a heavy-bottomed pot, mix the tapioca, salt, 3 tablespoons of sugar, milk and slightly beaten egg yolks. Let sit for 5 minutes.
  • Over medium heat, stir constantly  for 6 minutes or until it comes to a full boil.
  • Remove from heat.
  • With a mixer beat the egg whites until foamy.
  • Slowly add the remaining 2 tablespoons of sugar.
  • Beat until stiff.
  • Slowly stir the whites into the hot tapioca mixture.
  • Add vanilla.
Garnish with a dollop of real whipping cream!

Top that with any of these suggestions: Almond flour (ground almonds), Graham cracker crumbs, Chocolate shavings (white or chocolate)